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Burani Raita, Raita

Burani Raita

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Burani Raita is acreamy yoghurt side dish flavoured with golden sautéed garlic, roasted cumin,and mild red chilli. It’s cooling, aromatic, and pairs perfectly with biryani,pulao, and rich Indian meals.
Course Side Dish
Cuisine Kashmiri
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Author sumisculinarynotes

Ingredients

  • 1 cup thick curd / plain yoghurt preferably full-fat, slightly sour
  • 2 big garlic cloves finely minced or crushed
  • 1 tbsp ghee clarified butter
  • ½ tsp roasted cumin powder
  • ¼ tsp red chilli powder Kashmiri chilli preferred for colour
  • Salt to taste
  • 1 tbsp finely chopped fresh coriander or mint leaves
  • Optional: 1 pinch chaat masala
  • Optional garnish: a drizzle of ghee or fried garlic chips

Instructions

Whisk the Yogurt

  • In a bowl, whisk the curd until smooth and creamy.
    1 cup thick curd / plain yoghurt
  • Add a few tablespoons of cold water or milk if it’s too thick — consistency should be pourable but not runny.

Make the Garlic Tempering

  • In a small pan, heat 1 tbsp ghee on low flame.
    1 tbsp ghee
  • Add the crushed garlic and sauté until it turns light golden (not brown or burnt — that gives bitterness).
    2 big garlic cloves
  • Add roasted cumin powder, red chilli powder and salt.
    ½ tsp roasted cumin powder, ¼ tsp red chilli powder, Salt to taste
  • Immediately remove from the heat.

Combine

  • Pour the aromatic garlic-ghee mixture into the whisked curd.
  • Stir gently to mix everything evenly.

Chill and Garnish

  • Refrigerate for at least 30 minutes before serving.
  • Sprinkle extra cumin, chilli powder, chaat masala on top.
    Optional: 1 pinch chaat masala
  • Garnish with mint or coriander leaves, or a few fried garlic chips for a royal finish.
    1 tbsp finely chopped fresh coriander or mint leaves

Serving Suggestions

  • This royal Burani Raita pairs beautifully with:
  • Hyderabadi Dum Biryani (chicken, mutton, or egg)
  • Kashmiri Pulao or Saffron rice
  • Seekh Kebabs, Shami Kebabs, or Tandoori dishes

Notes

Don’t use too much garlic — it should flavour, not overpower.
Ghee tempering transforms the raita — it removes harshness from garlic and adds depth.
Always use roasted cumin powder (not raw). It gives a nutty aroma. Roasted cumin and salt balance the richness of the biryani perfectly.
You can also add a few saffron strands infused in warm milk for a more Nizami presentation.
The raita tastes better after resting for 30–60 minutes in the fridge.
For a royal touch, drizzle a few drops of ghee infused with cumin on top before serving.